Love Cake is one of the fav.cakes in SriLankan homes.It is a dense and rich cake full of nuts with a nice aroma of honey,spice and rosewater.It's very sweet and quite moist.It is something like 'BASBOAS' the Arabs make but with a little twist.I dedicate this recipe to my Srilankan Friend Rukmal.Try this recipe at home and Enjoy your meal.Bon Appetit!.
Special Semolina Cake(Love Cake) - Cake made with semolina and other spices
Ingredients
250 gm Semolina
125 gm Butter
4 Egg Yolks(optional)
450 gm (Castor) Sugar-powdered
100 gm Cashew nuts - crushed
50 gm raisins
15 gm cherries-chopped fine
1 tbsp lemon rinds-finely grated
1/4 tsp Ground mace or nutmeg powder
1/4 tsp cardamom powder
1/2 tsp almond essence
2 tbsp rose water(or substitute this with 1 tbsp vanilla essence)
2 tbsp honey
1 tbsp ghee
Directions
1.Roast semolina in ghee and let it cool.Grind this into a coarse powder.
2.Heat butter in a kadai and melt it.
3.Mix the butter with Powdered semolina.
4.Beat egg yolks and sugar until thick and creamy.
5.Add semolina and butter mixture and beat till well mixed.
6.Add chopped nuts,raisins,chopped cherries,rose water,honey,nutmeg powder,lemon rind,cardamom
powder,almond essence and mix all together well.
7.Grease and line a 20cm square tin with 2 sheets of greaseproof paper.Brush the inner paper with melted butter.
8.Pour the cake mixture into a flat cake tin lined with grease paper and bake in a oven at 150 degree C
(300 o F) for about 35 to 40 mins(till the top of the cake begins to change colour into golden brown and the cake cooked through).
9.When cooked the center of the cake will still be moist.So the skewer test isn't recommended. Don't attempt to turn out this cake.
10.Cut into small squares and lift them on to a serving tray.
Special Semolina Cake(Love Cake) - Cake made with semolina and other spices
Ingredients
250 gm Semolina
125 gm Butter
4 Egg Yolks(optional)
450 gm (Castor) Sugar-powdered
100 gm Cashew nuts - crushed
50 gm raisins
15 gm cherries-chopped fine
1 tbsp lemon rinds-finely grated
1/4 tsp Ground mace or nutmeg powder
1/4 tsp cardamom powder
1/2 tsp almond essence
2 tbsp rose water(or substitute this with 1 tbsp vanilla essence)
2 tbsp honey
1 tbsp ghee
Directions
1.Roast semolina in ghee and let it cool.Grind this into a coarse powder.
2.Heat butter in a kadai and melt it.
3.Mix the butter with Powdered semolina.
4.Beat egg yolks and sugar until thick and creamy.
5.Add semolina and butter mixture and beat till well mixed.
6.Add chopped nuts,raisins,chopped cherries,rose water,honey,nutmeg powder,lemon rind,cardamom
powder,almond essence and mix all together well.
7.Grease and line a 20cm square tin with 2 sheets of greaseproof paper.Brush the inner paper with melted butter.
8.Pour the cake mixture into a flat cake tin lined with grease paper and bake in a oven at 150 degree C
(300 o F) for about 35 to 40 mins(till the top of the cake begins to change colour into golden brown and the cake cooked through).
9.When cooked the center of the cake will still be moist.So the skewer test isn't recommended. Don't attempt to turn out this cake.
10.Cut into small squares and lift them on to a serving tray.
why do you roast semolina can you bake without
ReplyDeleteroasting?
U can do it without roasting.Indians mostly use double roasted semolina for cooking.It adds flavor and the raw semolina smell won't exist.This recipe was given to me by a Srilankan.
ReplyDelete